How to make spaghetti

In this instructable I'm going to show you how to make spaghetti. It's fast and easy.

Step 1: You'll need...

- spaghetti
- water
- salt
- cooking oil
- strainer
- a pot (optional large)

Comments

[arytq9]

http://doskaplus.info/

[Computothought]

If you make the noodles from scratch or get fresh noodles, it tastes ten times better and cooks quicker.

[Very Keri]

This is just my own two cents, but I completely disagree with rinsing your noodles. I feel like it takes all the flavor out of them. I would  never add oil to them either. A: it makes the noodles slippery and the sauce does not absorb into them and B: it adds about 18 grams of fat to an otherwise low fat dish.  Your noodles won't stick if you eat your food immediately.  If you need to separate the noodles after they have been sitting for a few minutes, you can just wet your hands with a small amount of water and "fluff" them a little bit. If you just can't stand not to add oil, then you should always use Olive Oil, not regular Cooking Oil.  I know everyone's taste is different, but I just had to get that off my chest.

[sctirvn687]

I agree with not rinsing the pasta. My mother rinsed the pasta, seemed to be some kind of stigma that it was bad to not run water over it when it is drained. I read someplace (probably on the always right internet, lol) to not rinse it and so now I agree with everything that Very Kari says about this.

[slu6alka]

Well...that's an interesting comment. Thanks for the tips!

[skullcrusher]

this instructable isnt "how to make spaghetti"

[Gamgee]

I agree, it should be "How to cook spaghetti"

[Crusty_07]

Exactly what I was thinking. Slightly misleading. There is a good instructable for making pasta at http://www.instructables.com/id/Homemade_Pasta/

[westfw]

Heh. Cooking pasta is a very religious subject. How long to cook, whether to rinse, wheter to add oil after cooking (or in the cooking water), etc... There is a whole blasted mystique built up on the whole "al dente" thing that frightens beginning cooks away from what OUGHT to be an easy dish.
The important thing to realize is as the pasta finishes cooking, it will transition between "too crunchy to eat" and "too mushy to be edible" in a time that is relatively short compared to the overall cooking time. Somewhere within that time period will be YOUR PERSONAL FAVORITE DONENESS for pasta. But it isn't THAT critical; you're still talking several minutes of boiling to get from "good" to "mush". I usually start tasting a bit from the pot after 7 or 8 minutes (depends on type of pasta), and stop cooking when I like the way it feels. I don't give a (censored) whether it would meet an italians definition of al dente or not, and neither should you.